Lemon Blueberry Pound Cake with Olive Oil & Thyme – Bright, Moist, and Fragrant

This lemon blueberry pound cake brings sunny citrus, juicy berries, and a hint of fresh thyme together in one tender slice. Olive oil keeps the crumb incredibly moist without feeling heavy, and the lemon glaze ties everything together with a clean, zesty finish. It’s simple enough for a weekday bake but special enough for brunch or a dinner party.

If you love a classic pound cake with a modern twist, this one checks all the boxes. Serve it with tea or coffee, or add a dollop of yogurt or whipped cream for an easy dessert.

Print Recipe

Lemon Blueberry Pound Cake with Olive Oil & Thyme - Bright, Moist, and Fragrant

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 10 servings

Ingredients

• Dry: 2 cups (250 g) all-purpose flour, plus 1 tablespoon for berries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• Wet: 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 3/4 cup (180 ml) extra-virgin olive oil
• 1/2 cup (120 ml) whole milk or plain Greek yogurt
• 2 teaspoons pure vanilla extract
• Zest of 2 lemons (about 2 tablespoons)
• 1 tablespoon fresh lemon juice
• 1–2 teaspoons fresh thyme leaves, finely chopped (plus extra for garnish)
• Blueberries: 1 1/2 cups fresh blueberries (or frozen, unthawed)
• Glaze: 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon olive oil (optional, for shine)

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
• In a medium bowl, whisk the flour, baking powder, and salt.Set aside.
• In a large bowl, whisk the eggs and sugar for about 1 minute until slightly thick and pale.
• Whisk in the olive oil, milk (or yogurt), vanilla, lemon zest, lemon juice, and thyme until smooth.
• Add the dry ingredients to the wet and gently whisk or fold until just combined. Do not overmix.
• Toss the blueberries with 1 tablespoon flour. Fold them into the batter with a spatula, reserving a small handful for the top if you like.
• Scrape the batter into the prepared pan and smooth the top. Sprinkle on reserved berries.
• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.If the top browns too quickly, tent with foil for the last 10–15 minutes.
• Let the cake cool in the pan for 15 minutes, then lift it out and cool completely on a rack.
• For the glaze, whisk powdered sugar with lemon juice (and olive oil, if using) until smooth and pourable. Drizzle over the cooled cake. Garnish with a few thyme leaves.

Why This Recipe Works

• Olive oil for moisture: It keeps the cake soft for days and adds a subtle, fruity note that pairs well with lemon.
• Fresh lemon zest and juice: Zest infuses the batter with bright flavor, while juice in the glaze adds tang.
• Thyme for complexity: A small amount gives herbal depth without overpowering the cake.
• Blueberries folded with care: Tossing them in flour helps prevent sinking and streaking.
• Balanced sweetness: The cake isn’t cloying, so the lemon glaze shines instead of overwhelming.

Ingredients

• Dry:
  • 2 cups (250 g) all-purpose flour, plus 1 tablespoon for berries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
• Wet:
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1/2 cup (120 ml) whole milk or plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1–2 teaspoons fresh thyme leaves, finely chopped (plus extra for garnish)
• Blueberries: 1 1/2 cups fresh blueberries (or frozen, unthawed)
• Glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon olive oil (optional, for shine)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
2. In a medium bowl, whisk the flour, baking powder, and salt.

   Set aside.

3. In a large bowl, whisk the eggs and sugar for about 1 minute until slightly thick and pale.
4. Whisk in the olive oil, milk (or yogurt), vanilla, lemon zest, lemon juice, and thyme until smooth.
5. Add the dry ingredients to the wet and gently whisk or fold until just combined. Do not overmix.
6. Toss the blueberries with 1 tablespoon flour. Fold them into the batter with a spatula, reserving a small handful for the top if you like.
7. Scrape the batter into the prepared pan and smooth the top. Sprinkle on reserved berries.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

   If the top browns too quickly, tent with foil for the last 10–15 minutes.

9. Let the cake cool in the pan for 15 minutes, then lift it out and cool completely on a rack.
10. For the glaze, whisk powdered sugar with lemon juice (and olive oil, if using) until smooth and pourable. Drizzle over the cooled cake. Garnish with a few thyme leaves.

Storage Instructions

• Room temperature: Store covered for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.

  Bring to room temp before serving for best texture.

• Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temp, then refresh with a quick drizzle of glaze if desired.

Health Benefits

• Olive oil provides heart-friendly monounsaturated fats and a pleasant richness without butter.
• Lemons add vitamin C and bright flavor with minimal added calories.
• Blueberries are packed with antioxidants and fiber, bringing natural sweetness and color.
• Thyme contributes phytonutrients and a savory-herbal balance, reducing the need for excess sugar.

Common Mistakes to Avoid

• Overmixing the batter: This leads to a tough crumb. Fold gently until the flour just disappears.
• Skipping the flour toss for berries: Uncoated berries can sink and bleed into the batter.
• Using cold eggs or dairy: Room-temperature ingredients mix more evenly and rise better.
• Overbaking: Start checking at 55 minutes.

  A few moist crumbs are perfect.

• Too much thyme: Keep it subtle. The herb should whisper, not shout.

Alternatives

• Dairy swap: Use almond milk or oat milk instead of milk; coconut yogurt for tang and richness.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend. Add 1 extra tablespoon milk if batter seems thick.
• Citrus twist: Try Meyer lemons, or mix lemon with a little orange zest.
• Berry options: Raspberries or blackberries work well.

  Chop larger berries and fold gently.

• Herb variations: Swap thyme for rosemary (use half the amount) or omit herbs for a classic version.
• Sugar adjust: Reduce sugar to 3/4 cup for a slightly less sweet cake; increase lemon in the glaze to compensate.

FAQ

Can I use light olive oil instead of extra-virgin?

Yes. Light olive oil has a milder flavor and works well. Extra-virgin adds more fruitiness, which many people enjoy in this cake.

Do frozen blueberries work?

They do.

Use them straight from the freezer, toss in flour, and fold in gently. Expect a touch more color bleeding, but flavor and texture stay great.

Can I bake this in a bundt pan?

Yes. Use a 6-cup bundt pan, grease well, and bake 40–55 minutes depending on your oven.

Check early and often.

How do I know the cake is done?

Look for a golden top, edges pulling slightly from the sides, and a tester with a few moist crumbs. If it comes out wet, bake a few minutes more.

Is the glaze necessary?

It’s optional but recommended. The glaze adds brightness and moisture that makes the flavors pop.

In Conclusion

This Lemon Blueberry Pound Cake with Olive Oil & Thyme delivers a tender crumb, fresh citrus, and a gentle herbal note that feels both cozy and modern.

It’s reliable, easy to adapt, and stays moist for days. Bake it for brunch, a picnic, or a simple treat at home—and enjoy how quickly it becomes a favorite.